--= Golden Blossom Honey Balsamic-Mustard Beets =---

4 cans (15 ounces each) sliced beets, drained
1 cup fresh chives, minced
1 cup fresh parsely, minced
3 Tbs Dijon mustard
3/4 cup Golden Blossom Honey
4 Tbs balsamic vinegar
1/2 cup walnut pieces, toasted
salt and pepper to taste

Mix together beets, chives, and parsely. Set aside.

In a small bowl, stir mustard, honey, and vinegar until smooth.
Pour over beet mixture and toss to coat throughly. Season
with salt and pepper. Sprinklewith walnuts. Marinate at room
temperature for several hours before serving.

(from the Holiday 1998 Golden Blossom Honey Beeline)
---

Sheldon